Spain - A Cultural Crossroads

THE SPAIN OF THREE CULTURES

PESCAÍTO FRITO (FRIED FISH)

A CULINARY TOUR OF SEPHARDIC CULTURE

The basis of Sephardic cuisine is closely linked to what we know today as Mediterranean cuisine. Spanish Jews were responsible for, among other things, the generalised use of olive oil . In Andalusia, pescaíto frito is a dish never missing at any restaurant, beach bar or tapas bar. This is fried fish (anchovies, dogfish, red mullet, whitebait, etc.) coated in flour, which Sephardic Jews served with a vinaigrette of several herbs. The cocido and puchero stews very typical in different areas of Spain are also Jewish in origin. Jews are forbidden to cook on the Sabbath (Saturday, a day set aside for religious worship and rest), so they prepared stews that could last for several days. They used dried pulses and seasonal vegetables to make dishes like adafina , with chickpeas, vegetables and lamb. L www.spain.info

a RIBADAVIA CASTLE OURENSE

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